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It's a rare carb that can tempt an Upper West Sider away from a bagel,
but the Hampton Chutney Co. dosa may have done it. Owners Gary and
Isabel MacGurn returned from an ashram with a love for the thin, crispy
Indian dosa and its intriguingly sour, slightly fermented flavor. Folded
over various fillings while warm and soft, it becomes a foot-long meal.
Scrambled eggs, cheese, and tomatoes get heaped into the breakfast
dosa; curried or grilled chicken, roasted onions, spinach, and goat
cheese are major players in other selections. These choices are also
offered on open-face uttapas, doughy pancakes made from the same batter
as dosas. One of the shop’s best picks is also the simplest: fragrant
masala potatoes. The spices slowly warm your tongue, balanced by a
caramelized sweetness from roasted onions. Drinks are notably delicious,
too, especially the lemonade with orange blossom, the fresh chai, and
the eye-opening cardamom-laced coffee. When you place your order at the
counter, you choose a chutney (such as peanut, mango, or cilantro) to go
with your meal, which adds a welcome bit of moisture to the mix. Also,
it’s best not to wait to tuck in; both uttapas and dosas should be eaten
piping hot.
— Jennifer Paull

Extra

The uptown branch gives prime real estate to children: During the day, one of
the front windows is a designated kids' corner, with a small table for
coloring and a shelf of puzzles, toys, and children's books.